Ingredients
Method
- 125 g self-raising flour
- 125 g caster sugar
- 125 g butter, softened
- 2 eggs
- 2 T milk
- For the icing
- 100 g white chocolate
- 60 ml cream
- 125 g butter, softened
- 500 g icing sugar, sifted
- ½ t vanilla extract
- A drop of red food colouring
Method
Ingredients
Preheat the oven to 170°C.
Using a food processor, blend all the cake ingredients, except the milk, until smooth. Add the milk until a dropping consistency is achieved.
Spoon into 12 cupcake cups.
Bake for 10 to 12 minutes, then leave to cool.
To make the icing, melt together the chocolate and cream. Cream the butter, icing sugar, chocolate mixture and vanilla until light and fluffy.
Mix in a few drops of the colouring.
Pipe the icing on to the cooled cupcakes and decorate with chocolate hearts, if you like.
This recipe is from Ansie Tracey and Fransie Quass of Sweetmama, and was featured in the March 2007 issue of TASTE Magazine.
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